Do Ahead Mashed Potato Recipe With Sour Cream

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SOUR CREAM MASHED POTATOES



Sour Cream Mashed Potatoes image

Fluffy Mashed potatoes with sour cream just screams "comfort food" and brings back memories of warm family gatherings. And it seems like everybody has their own version. There are so many different varieties! It can get overwhelming! But no worries, this easy recipe will become your best fluffy and creamy mash recipe. Perfect to make any day!

Provided by April Boller Wright

Categories     Dinner

Time 30m

Number Of Ingredients 5

1 /2 cup milk
3 lbs yukon potatoes (or russet potatoes (peeled and quartered))
8 tbsp butter (softened )
1/2 cup sour cream (plus additional 3 tbsp )
salt and pepper for taste

Steps:

  • Add the peeled and quartered potatoes to a large pot. Fill the pot up with just enough cold water to cover the potatoes. Set the stove to medium high heat. Cook until the potatoes are soft enough to pierce easily with a fork. Drain.
  • Place the potatoes back into the pot and cover the potatoes for about 5 mins. Heat up the milk until it's hot.
  • Pour half of the hot milk (see notes), softened butter and sour cream into the pot and mash until you get your desired consistency. If the mash is too thick, add a bit more milk until you get your desired consistency. Season with salt and pepper. Serve with pats of butter. Sharing is caring, so please share this recipe, so other people can enjoy it!

CLASSIC MAKE-AHEAD MASHED POTATOES



Classic Make-Ahead Mashed Potatoes image

These make-ahead mashed potatoes save me a ton of time on Christmas day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen! -Marty Rummel, Trout Lake, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 12 servings (3/4 cup each)

Number Of Ingredients 8

5 pounds potatoes, peeled and cut into wedges
1 package (8 ounces) reduced-fat cream cheese, cubed
2 large egg whites, beaten
1 cup reduced-fat sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, melted

Steps:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3-qt. baking dish. Drizzle with butter. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 220 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 316mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

SOUR CREAM MASHED POTATOES



Sour Cream Mashed Potatoes image

Forget heavy cream, cheese, or any other of those traditional mashed potato enhancers. Sour cream adds tang, body, and a rich creaminess that cannot be matched.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 9 cups

Number Of Ingredients 5

4 1/2 pounds russet potatoes (about 7 medium), peeled and cut into 1-inch pieces
3/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter
1 cup sour cream
Coarse salt and ground pepper

Steps:

  • In a large pot, bring potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain and return to pot. Mash until potatoes are fluffy and almost smooth.
  • In a small saucepan, heat milk and butter over medium-low until butter is melted and mixture is warm. Pour into potatoes and stir to combine. Stir in sour cream and season with salt and pepper.

Nutrition Facts : Calories 326 g, Fat 12 g, Fiber 3 g, Protein 7 g, SaturatedFat 8 g

SOUR CREAM MASHED POTATOES



Sour Cream Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

3 pounds boiling potatoes, peeled
Kosher salt
1 1/2 cups milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
  • Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
  • As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

TRACY'S MAKE-AHEAD MASHED POTATOES



Tracy's Make-Ahead Mashed Potatoes image

Ease the dinnertime rush with Tracy's Make-Ahead Mashed Potatoes. Tracy's Make-Ahead Mashed Potatoes recipe includes Yukon Golds, reduced-fat cream cheese spread and sour cream for delicious flavor and a super creamy texture.

Provided by My Food and Family

Categories     Spices

Time 1h30m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 6

4 lb. white or Yukon Gold potatoes (about 10), peeled, cubed
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 tsp. onion powder
1 slice OSCAR MAYER Bacon, cooked, crumbled
2 green onions, sliced

Steps:

  • Cook potatoes in large saucepan of boiling water 10 to 15 min. or until tender; drain. Place potatoes in large bowl. Add sour cream, reduced-fat cream cheese and onion powder; mash until creamy.
  • Spoon into 2-qt. casserole sprayed with cooking spray. Refrigerate up to 2 days. Remove from refrigerator 30 min. before baking.
  • Heat oven to 350°F. Bake potatoes 1 hour or until heated through. Sprinkle with bacon and onions.

Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

SOUR CREAM REFRIGERATOR MASHED POTATOES



Sour Cream Refrigerator Mashed Potatoes image

This is an easy make-ahead mashed potato recipe. Enriched with sour cream and cream cheese, these stay creamy and moist. Just heat in oven when you're ready for some delicious mashed potatoes! Feel free to vary the amount of paprika you want to sprinkle on top.

Provided by KNITMAMA

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 12

Number Of Ingredients 7

5 pounds potatoes, peeled and cubed
6 ounces cream cheese, softened
1 cup sour cream
1 tablespoon freeze-dried chives
salt and pepper to taste
⅛ teaspoon paprika
¼ cup butter

Steps:

  • Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water. Simmer until potatoes are tender, about 20 minutes. Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt, and pepper. Beat with an electric mixer until smooth. Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with a lid.
  • When ready to reheat potatoes, preheat oven to 350 degrees F (175 degrees C). Grease a baking dish and spoon desired amount of potatoes into dish. Sprinkle with paprika and dot with butter. Bake for 30 minutes, or until heated through. Use within 10 days.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 35.3 g, Cholesterol 34.2 mg, Fat 13 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 8.1 g, Sodium 489.7 mg, Sugar 1.5 g

SOUR CREAM MASHED POTATOES



Sour Cream Mashed Potatoes image

Provided by Alison Roman

Categories     Potato     Side     Christmas     Thanksgiving     Vegetarian     Kid-Friendly     Root Vegetable     Fall     Winter     Christmas Eve     Sour Cream     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

3 pounds russet potatoes, peeled, cut into 2" pieces
1 pound Yukon Gold potatoes, peeled, cut into 2" pieces
Kosher salt
1 cup heavy cream
1 cup whole milk
1/2 cup (1 stick) unsalted butter; plus more for serving (optional)
Freshly ground black pepper
1/2 cup sour cream
Special Equipment
A potato ricer

Steps:

  • Place potatoes in a large pot and cover with cold water by 2". Generously season with salt and bring to a boil. Reduce heat and simmer until tender, 10-15 minutes. Drain and transfer potatoes to a baking sheet; let stand until dry, 10-15 minutes. Set pot aside.
  • Meanwhile, heat cream, milk, and butter in a medium saucepan over medium heat; season with salt and pepper.
  • Pass potatoes through ricer into reserved pot. Mix in warm milk mixture, then sour cream; season with salt. Serve topped with pepper and more butter, if desired.
  • DO AHEAD: Potatoes can be made 5 hours ahead. Cover and chill. Reheat gently, adding more milk to loosen as needed.

CREAMY MAKE-AHEAD MASHED POTATOES



Creamy Make-Ahead Mashed Potatoes image

Perfect for the busy holidays, these ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Yield 8

Number Of Ingredients 5

3½ pounds Russet potatoes
2 cups heavy cream
8 tablespoons unsalted butter, divided
1½ teaspoons salt
Chives, for serving

Steps:

  • Preheat the oven to 450°F and adjust an oven rack to the middle position.
  • Place the potatoes directly on the oven rack (alternatively, you can place them on a wire rack set in a rimmed baking sheet). Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. (Err on the side of overcooking rather than undercooking them.)
  • Remove the potatoes from the oven. While they are still hot, cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (*see note below on using a potato ricer, food mill or hand-held electric mixer). The flesh near the skin gets a little tough, so be sure to leave it behind. Break the cooked potato flesh down into small pieces using a potato masher, fork, or rubber spatula. Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed. (Note: it's important to mash the potatoes while they are still hot, otherwise you'll end up with lumps.)
  • Meanwhile, in a small saucepan over medium heat, bring the cream and 6 tablespoons of the butter to a simmer.
  • Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don't touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE)
  • To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.
  • Notes: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer. If you don't have a stand mixer, you can use a hand-held electric mixer. If you don't have an electric mixer, pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.

Nutrition Facts : Calories 464, Fat 34 g, Carbohydrate 38 g, Protein 6 g, SaturatedFat 21 g, Sugar 3 g, Fiber 3 g, Sodium 470 mg, Cholesterol 112 mg

CREAMY SOUR CREAM MASHED POTATOES



Creamy Sour Cream Mashed Potatoes image

"These nicely seasoned potatoes are so fresh-tasting and creamy that there's no need for extra butter or gravy," writes Natalie Warf of Spring Lake, North Carolina. "I freeze them in individual and family servings for added convenience."

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 14 servings.

Number Of Ingredients 7

5 pounds potatoes, peeled and cubed
5 tablespoons butter, divided
1 package (8 ounces) cream cheese, cubed
1 cup sour cream
2 teaspoons onion salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , Mash potatoes with 3 tablespoons of butter. Stir in the cream cheese, sour cream, onion salt, garlic powder and pepper until smooth., Spoon into a greased 13-in. x 9-in. baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350° for 30-35 minutes or until heated through. , To use frozen potatoes: Thaw in the refrigerator. Bake as directed.

Nutrition Facts : Calories 221 calories, Fat 13g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 360mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

MAKE AHEAD MASHED POTATOES FOR CROCK POT



Make Ahead Mashed Potatoes for Crock Pot image

I made this recipe last year for Thanksgiving. It's very good and saves a lot of time. You may have to lengthen your crock pot cooking time.

Provided by clw721

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

8 medium potatoes
1 cup sour cream
8 ounces cream cheese, softened
4 tablespoons butter
1/3 cup chives, chopped
salt and pepper
additional butter
paprika

Steps:

  • Boil peeled potatoes until tender.
  • Beat sour cream and cream cheese together.
  • Add hot potatoes and beat until smooth.
  • Add butter, chives, salt and pepper to taste.
  • Place in greased two quart casserole.
  • Dot with butter and sprinkle paprika on top.
  • Bake at 350 degrees for 25 minutes.
  • Serves 8-10.
  • NOTE****this recipe can be made the day before dinner and refrigerated in crock pot.
  • Then, on the serving day, just turn on crock pot at low setting and cook potatoes for about 2-3 hours, to be ready when the rest of the dinner is ready.
  • You may add more butter, cream cheese or sour cream depending upon the consistency you prefer.

MAKE-AHEAD SOUR CREAM AND CHIVE MASHED POTATOES



Make-Ahead Sour Cream and Chive Mashed Potatoes image

Chive-and-onion cream cheese and sour cream give a baked potato flavor to mashed "spuds."

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 9h30m

Yield 16

Number Of Ingredients 7

3 lb small red potatoes
1 container (8 oz) chive-and-onion cream cheese spread
1 container (12 oz) chive-and-onion sour cream
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons butter or margarine, melted
1/2 cup French-fried onions (from 2.8-oz can)

Steps:

  • Spray 13x9-inch pan with cooking spray; set aside. In 4-quart Dutch oven, place potatoes; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
  • Mash potatoes until no lumps remain. Add cream cheese, sour cream, salt and pepper; mix until well blended. Spoon into pan. Cover tightly with foil and refrigerate at least 8 hours but no longer than 24 hours. (To bake immediately, drizzle with butter and bake 30 minutes, adding onions for last 15 minutes of baking.)
  • Heat oven to 350°F. Drizzle butter over potatoes. Cover and bake 30 minutes. Sprinkle onions over potatoes. Bake uncovered 15 to 20 minutes longer or until potatoes are hot.

Nutrition Facts : Calories 170, Carbohydrate 17 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 2 g, TransFat 1/2 g

MAKE-AHEAD MASHED POTATOES



Make-Ahead Mashed Potatoes image

You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first.

Provided by Carol Evans

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h20m

Yield 12

Number Of Ingredients 6

5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream
½ cup milk
2 teaspoons onion salt
ground black pepper to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
  • In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
  • Cover, and bake for 50 minutes in the preheated oven.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 35.8 g, Cholesterol 24.7 mg, Fat 9.3 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 369.6 mg, Sugar 0.5 g

MAKE AHEAD MASHED POTATOES



Make Ahead Mashed Potatoes image

These potatoes are so creamy! I received the recipe from a friend at work. Cooking time includes both boiling and baking. Add 30 minutes standing time, if you refrigerate before baking.

Provided by Kim D.

Categories     Potato

Time 1h15m

Yield 11 serving(s)

Number Of Ingredients 9

3 lbs potatoes (about 4 large)
1/2 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
2 (3 ounce) packages cream cheese, softened
2/3 cup sour cream
1/4 cup milk
3/4 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine, melted
1/2 teaspoon paprika

Steps:

  • Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
  • Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until pototoes are tender.
  • Drain.
  • Peel potatoes; place in a large mixing bowl, and mash with a potato masher.
  • Add 2 tablespoons butter, cream cheese, sour cream, milk and 3/4 teaspoon salt.
  • Mix until all ingredients are blended.
  • Spoon mixture into a lightly greased 12X8X2-inch baking dish.
  • Brush top of mixture with melted butter; sprinkle with paprika.
  • Bake immediately, or cover and refrigerate.
  • If refrigerated, let stand at room temperature for 30 minutes before baking.
  • Bake at 350F, uncovered for 30 minutes or until hot.

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